Sourcing the best seafood
- 4 years ago
Eating locally caught seafood isn't something we do enough of in the UK. But with over 100 different species of fish caught in UK waters, why not give it a try?
In this episode of Scran, Rosalind discusses a campaign called Sea For Yourself, which is all about encouraging us to cook and eat more fish caught in UK waters.
Rosalind is joined by chef and seafish ambassador Rachel Green, and Jim Cowie, owner of the Captain's Galley seafood restaurant in Scrabster.
Rachel shares her insights into why, as a nation, we don't eat enough fish. She also provides some great cooking tips and shares some simple yet delicious recipes. Jim talks about the importance of sustainability and why eating seasonally and locally is key.
He also talks about the importance of traceability and why the local fishmonger can provide you with all the knowledge you need. Also, find out why Rachel and Rosalind will be visiting Jim in the near future.
Nick Nairn is back with his tip on how to cook fresh mussels, whilst in Rosalind's kitchen she serves up some hand-dived scallops delivered by the Ethical Shellfish Company and a Bloody Mary.
As Jim puts it: "There's a fish for every dish and a dish for every season."
In this episode of Scran, Rosalind discusses a campaign called Sea For Yourself, which is all about encouraging us to cook and eat more fish caught in UK waters.
Rosalind is joined by chef and seafish ambassador Rachel Green, and Jim Cowie, owner of the Captain's Galley seafood restaurant in Scrabster.
Rachel shares her insights into why, as a nation, we don't eat enough fish. She also provides some great cooking tips and shares some simple yet delicious recipes. Jim talks about the importance of sustainability and why eating seasonally and locally is key.
He also talks about the importance of traceability and why the local fishmonger can provide you with all the knowledge you need. Also, find out why Rachel and Rosalind will be visiting Jim in the near future.
Nick Nairn is back with his tip on how to cook fresh mussels, whilst in Rosalind's kitchen she serves up some hand-dived scallops delivered by the Ethical Shellfish Company and a Bloody Mary.
As Jim puts it: "There's a fish for every dish and a dish for every season."